Best Steak Chips Pie Recipes

STEAK PIE - REALLY EASY RECIPE WITH PUFF PASTRY AND RICH GRAVY

Steps:

• Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
• Add in the vegetables and cook for a further 5 minutes until they start to soften.
• Add the flour and stir through everything, cook for 5 minutes.
• Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
• NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
• Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
• Smooth the pastry over the top of the filling.
• Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
• When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

STEAK & CHIPS

Steps:

• First make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film (it'll chill quicker when thinner) and put in the fridge or freezer to harden.
• Cut the potatoes into neat chips, rinse under hot water, then dry on a tea towel. Place the chips in a deep saucepan (they should only come up a third of the way) and just cover with cold oil. Place the pan on a medium heat, bring the oil to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don't stick, until crisp and golden - the whole process will take 15-20 mins. When they are done, scoop out with a slotted spoon onto a plate lined with kitchen paper and set aside.
• Meanwhile, heat the griddle pan until smoking hot. Season the steaks with salt and pepper and rub with a little oil - how you cook your steak will depend on the cut you have chosen and its thickness. For a steak that's 2cm thick, cook it for 2 mins on each side for rare, adding 1 min more for every increasing degree of doneness. Just before lifting the steaks off the griddle, place half the butter on top of each. Serve the steaks with the chips, some mixed leaves and a tangy dressing.